BLUEBERRY LEMON SORBET RECIPE
Blueberry Lemon Sorbet is a delicious summer treat made with only three ingredients.
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Ingredients
- 3 cups fresh blueberries
- 1/2 cup granulated sugar
- 3/4 cup fresh squeezed lemon juice about 5 lemons
Instructions
- Layer fresh blueberries on a parchment lined baking sheet and place in the freezer for about a hour or until firm.
- Meanwhile squeeze about 5 lemons, then place the lemon juice in the fridge to chill until ready to use.
- Place blueberries in a blender or food processor, add sugar, and lemon juice. Process until smooth and creamy.
- Pour blueberry lemon mixture into a 1 pound loaf pan and freeze.
- Should be firm enough in about three to four hours to serve.
- When ready to serve, remove from freezer and let stand for a few minutes to soften. An ice cream scoop makes serving a breeze.
Notes
RECIPE TIPS: To speed up the freezing process, place the loaf pan in the freezer when you pop in the blueberries. They can chill and hang out in there together.
I highly recommend using Meyer lemons, and I always look for them whenever a recipe calls for fresh lemons.
Servings: 6 people